Venison Jerky.

Drying meat for preservation dates back before refrigeration. My boyfriend hunts and this year we were lucky enough to get a deer. We try and use every part of the deer we can and every scrap of meat. Making Jerky is an excellent way to use the less desirable cuts of steak so they don't end up becoming dog food.

Making Jerky is really easy and can be made with or without a dehydrator.

It can also be made with good quality grain fed beef.

Step one: Marinade

The meat is cut in 1/8-1/4 inch pieces, depending on preference, either with or across the grain, again depending on preferences. I like to go slightly across the grain, you do lose the large uniform strips of jerky while keeping the marbling of fat consistent. To make the marinade combine tamari soy sauce, maple syrup or honey, cinnamon and other desired flavours.  Allow this to marinate at least over night.

Step Two: Dehydrating

Preheat your oven to 170 degrees.
Simply lay the strips of venison on a pan suitable for drying the meat. The venison does shrink when dehydrating and can be placed a little closer together than I have mine here.
Place it in the oven where it will remain for at least 5 hours, maybe more, depending on the thickness of your venison strips.

Step 3: Enjoy!

 

Dehydrating meat may have been invented for long term preservation but it doesn't last long around here!

Jerky makes a great snack for winter exercising whether you are cross country skiing, snowshoeing, sitting in an ice fishing shack or even at the local arena skating.Venison jerky is a great portable protein!